|Lemon Cream: A Taste of the 19th Century|
This recipe for Lemon Cream is very different from what you might expect; it is truly a recipe from another time. It's not a custard and not a curd, but a unique creation that is best served as a topping for a sponge cake, in a trifle, or in a glass with fruit. Amazingly, this cream contains no dairy or gluten, either!
Take a pint of spring water, the rinds of 2 lemons, the juice of 3, beat the whites of 6 eggs very well, mix them with the lemon, Sugar to your taste, set it on the fire & stir it until it thickens, do not let it boil, strain it thro’ a cloth, beat the yolks of 6 eggs, and then put them on until they become thick, cool it & fill your glasses.
- 2 Cups Water
- Grated Rind of 2 Lemons
- Juice of 3 Lemons (about 1/3 Cup)
- 6 Large Eggs, Separated
- 1/2 Cup Granulated Sugar